1 (8 1/2 oz.) can crushed pineapple
3/4 c. milk
1 egg, beaten
1 1/2 tsp. grated orange peel
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. nutmeg
1/4 c. butter, melted

Drain pineapple liquid into a measuring cup. Add enough milk to make 1 cup. Combine egg and orange rind. In separate bowl, sift together flour, sugar, baking powder, salt and nutmeg. Blend milk mixture into dry ingredients, along with melted butter mixing just until batter is blended. Stir in crushed pineapple. Spoon into lightly buttered muffin pans.

Bake at 400°F for 20 minutes or until golden and set. Cool slightly. Then remove from pan and serve warm.

Makes 1 dozen.